Author: Rick Bayless
Author: Leslie Revsin
Author: Claire S. Kedeshian
Author: Heather Prudhon
Author: Michael B. Moore
Author: Marie T. Mora
Stuffing vegetables is such an everyday event in the Palestinian kitchen that most cooks have a special knife to help. This recipe comes from Sami Tamimi.
Author: Sami Tamimi
Author: Merritt Watts
Author: David Rosengarten
Once a way to make use of stale tortillas (by toasting and/or frying them), tostadas are so good that it wasn't long before people simply started using fresh tortillas. After biting into these layers of...
Author: Shelley Wiseman
A tomato sauce that is sweet at the first bite then fades to hot. A delicious recipe that can be used as a base for your own mixture of vegetables.
Author: Bryan
Author: Jamie Oliver
Evocative of cassoulet but so much easier, this bean soup manages to be both rugged and elegant. No part of the confit duck legs goes to waste.
Author: Paul Grimes
Author: Gina Marie Miraglia Eriquez
Rather than pasta, serve the salty and spicy flavors of this classic Southern Italian dish with spaghetti squash "noodles" for a delicious, hearty vegetarian dinner.
Author: Katherine Sacks
Author: Sam Talbot
Author: Faith Willinger
Author: Samuel Chamberlain
Author: Molly Stevens
Although my grandma was Danish, she was famous for her slow-cooked Italian tomato sauce. It cooks a long time, but is well worth the wait.
Author: Lora
Author: Evan Kleiman
Author: Joan Lang